Go Back

Homemade Irish Cream Liqueur

5 from 2 votes
Leave a Review »


  • 5 ounces high-quality milk chocolate, chopped
  • 1 1/2 cups Irish whiskey
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream
  • 1/4 tsp instant coffee


  • Melt chocolate over a double boiler or in the microwave, stirring until totally smooth. Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine. Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream. The instant coffee and chocolate may not totally disolve at first, but it will as it sits.
  • Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but we drank it immediately and it was still delicious. Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and meshes together. Serve on the rocks or in coffee!


[lightly adapted fromĀ allrecipes]

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!